Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce
A wholesome, flavorful bowl featuring juicy grilled chicken, tender broccoli, and fluffy rice or quinoa, all topped with a rich, creamy garlic sauce. Perfect for a nutritious lunch or dinner.
Ingredients (Serves 3–4)
For the Chicken & Broccoli
500 g (1 lb) boneless, skinless chicken breasts or thighs
3 cups broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For the Creamy Garlic Sauce
½ cup Greek yogurt or sour cream
2 tbsp mayonnaise
2 garlic cloves, minced
1 tbsp lemon juice
1 tsp olive oil
Salt and pepper to taste
Optional: 1 tsp Dijon mustard or hot sauce for a kick
For Serving
2 cups cooked rice, quinoa, or cauliflower rice
Fresh parsley or chives for garnish
Instructions
1. Marinate and Grill Chicken
In a bowl, combine olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice.
Add chicken and toss to coat evenly. Let marinate for 15–30 minutes.
Preheat grill or grill pan over medium-high heat.
Grill chicken for 5–7 minutes per side, or until cooked through and juices run clear.
Let rest for a few minutes, then slice into strips.
2. Cook Broccoli
Steam or blanch broccoli florets until bright green and tender-crisp, about 3–4 minutes.
Drain and set aside.
3. Prepare Creamy Garlic Sauce
In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper.
Add Dijon mustard or hot sauce if desired.
4. Assemble the Bowls
Divide cooked rice or quinoa among bowls.
Top with sliced grilled chicken and broccoli florets.
Drizzle generously with creamy garlic sauce.
Garnish with fresh parsley or chives.
Tips
Use a grill pan or oven broiler if you don’t have an outdoor grill.
For extra flavor, add roasted cherry tomatoes or sautéed mushrooms.
Make it vegetarian by substituting grilled tofu or chickpeas
